RADIX English and Spanish Radix, Latin for root, beginning, origin, starting point, base, foundation. It is also the path that anchors a plant to the ground, through which it absorbs water and minerals. Paco Torreblanca's pastry radix feeds on the best tradition. It is the essential pastry, the foundation, the base which has supported its evolution for the past years, but which the master now turns into a target itself. It is not a starting point but the goal; it is not a turning back but a step forward; it is not an involution but a new step in evolution itself. It is a pastry that shows its interior without objection, without the makeup of glaze, keener on straight lines than on curves, more accustomed to a knife or an oven than to a mold or a freezer, more earth than air, more rough than soft, more related to chewing than just swallowing... This universal pastry chef also teaches us the value of simplicity, naturalness and optimization. Thus, the book shows a clear attempt to simplify many of the recipes and processes. For example, from a base crème pâtissière, more than a dozen flavored creams are made, which can in turn be used as a filling for a wide range of petit choux. Why complicate life with complex recipes if they can be simplified and thereby make the workshops and especially the pastry shop or bakery more productive? Radiix is organized in six sections or chapters, each with a main feature that summarizes its contents. Thus we find the crispy sablés doughs, which leads to the all-purpose tartelettes; puff pastry, with which the unbeatable millefeuille is made but also some interesting soufflé tarts; the fluffy pâte à choux, with which eclairs and petit choux are formed; the essential sponge cakes, with which the sheet cakes are assembled; the wide range of baked doughs, with which the so-called travel cakes are made; and the airy mousses, creams and crémeux, with which the so-called entremets are assembled.

RADIX

Paco Torreblanca

Cookbooks, Food & Wine

VILBO EDICIONES Y PUBLICIDAD

Bachour Gastro 
English and Spanish\nIn the book Bachour Gastro in English and Spanish, Antonio Bachour shows a new style, new recipes, new combinations, and new presentations, an innovative exercise but with the hallmark of the popular pastry chef.\nThe new book by Antono Bachour brings out his most gastronomic aspect in 52 unpublished sweet and savory creations, in a format designed to be eaten in just two bites, and accompanied by recipes, step-by-step photos, tips, and the author’s advice.\nBachour Gastro is structured in three blocks: Inspiration, which proposes versions of the great classics of universal pastry (Paris-Brest, Saint Honoré, Black Forest); Creation, which brings together recipes inspired by his travels to different countries, with fruit, spices, nuts, and chocolate as the main ingredients, and Brunch, which presents mainly savory preparations to savor between breakfast and lunch, such as a bagel-sandwich, a quiche with croissant dough, or some stuffed bomboli. All the products have a reduced format and have a very culinary spirit, of a freshly made product to enjoy at the moment, which is very much in line with the latest trends that are gaining the most success around the world.

Bachour Gastro

antonio, bachour

LA VIEJA PASTELERIA

Ramon Morató goes over 15 innovative projects in which he analyzes current pastry and chocolate making through the prism of science, anthropology, nutrition, sociology, design, and craftsmanship.\nThe second and eagerly awaited book by Ramon Morató (his first being the highly regarded Chocolate, first published in 2007) will surprise anyone who gets their hands on it. Within this book's pages, the chef approaches pastry and chocolate with a 360-degree view, from knowledge and science, the latest trends and new consumption habits, and the spectacular design of his creations with their corresponding recipes and techniques.\nThrough 15 chapters or projects, Morató presents, for example, the definitive study on a peculiar Japanese cake; a deep multidisciplinary analysis on the so-called healthy pastry or a scientifically based study on ganache, with vegan versions, one shot, water-based, for long-term conservation, and the revolutionary praline ganache, among many other topics. But the reader will also find almost a hundred creations such as bonbons, bars, cotton cheesecakes, plate desserts, macarons, cakes, entremets, tartlets, snacks, ice cream, choux, tarts ...\nFiles features creative design by ZOO Studio, spectacular photos by Ivan Raga, and is published by Books for Chefs and So Good..Magazine.\nIf you liked Chocolate you cannot miss out on this amazing Files.

Book 9788412131451

Ramon Morató

BACHOUR BUFFETS 100% BACHOUR

AA.VV.

Description: This ice-cream master suggests some sort of pure logical game which ends up by seducing you, regardless of one's level of expertize in ice-cream making. Almost without realizing it, you assume the rules of the game and start to use his terminology. You soon master concepts such as the AFP, the SP, the ser-ving temperature... and the pieces start to fit together. The ultimate reward is balance, which is achieved by means of a careful system of compensations where there is no place for chance. You can spend several hours theorizing with Angelo on how to make the best ice-cream possible. As you find the answer to some questions, new queries arise, which you manage to work out and so on. I can assure that this is a highly nourishing exercise, even for those who are not professional in the industry. This ice-cream game is nothing other than a well-defined rigurous method, perfectly built, with no fissures, which aims at the elaboration of the best possible top quality ice-cream. A method which is the result of long years in the profession, of experience, and above all, a result of the infinite restlessness of a professional who has been researching every single day throughout his career. 'The secrets of ice-cream. Ice-cream without secrets' is much more than just a simple ice-cream making manual for ice-cream makers. It is an essentially practical book so that every gastronomy professional in general (cooks, pastry makers, ice-cream makers, catering...) can make the best ice-cream possible, adapted to their own needs and their own means. This work provides a great amount of really innovative elements. A thorough analysis of each of the questions in relation to the ingredients, elaboration processes, serving temperatures, conservation, transport, display and sale, all the ice-creams perfectly grouped in different familes, a totally understandable use of language, an agile and dynamic design, make this book a truly priceless tool.

The secrets of ice cream, ice cream without secrets (English/Spanish)

ANGELO CORVITTO

It has been 15 years since the publication of Oriol Balaguer’s first book, “Dessert Cuisine”. Now he, alongside grupoVilbo, presents “obsession”, the new and brilliant this renowned chef from Barcelona. It is a complete work in which the reader will find a wide range of creations that highlight the versatility of this great master. We mean cakes, desserts, pastries, bonbons, petit fours, artistic chocolate, ice cream, and even bakery. All of this created from this chef’s maturity and maximum creative lucidity, which is now universal.

OBSESSION (En papel)

ORIOL BALAGUER

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